The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-07-01
DOMESTIC HINTS
ICE CREAM.


eggs. Cook few minutes and ffavo
when cold. This will fill gallol
freezer. Less eggs may BIO used, bu
your cream will not be so nice.
BREAD CREDIBLE CAKES.
Soak small bowl Of bread owe
night in milk. In tho morning mi
half cupful OF -four, into which Is pu
u teaspoonfuls of baking-powder, will
one quart of milk, three well-beatcl
eggs and little salt. Beat up TIN
bread with this batter until 1t is yer.
light and fry delicate brown Tn
batter should be thick.
CREAM CAKE.
Onc-half cup butter or one cup swee
cream, u cups sugar, four eggs (on'
beaten separately, one-half cup swee
milk. two teaspoonfuls cream of tartar
one teaspoonful soda. Bake in long
pan. When done, cut open and spreat
between one pint whipped cream, on
cup sugar. Flavor with lemon.
CHICKEN cRooUETrEs.
Take cold chicken, roast, boiled OF
broiled; mince it very fine, or it vii
not adhere; moisten with rich gravy
or with cream; season with pepper ano
salt and little mace, If you like thu
flavor; make up into small forms. dip
in. egg, roll in bread crumbs and FIR!
slowly in pot lard.
BEEF FRITTERs.
Chop pieces of steak or cold roas
beef very fine; make batter of milk,
flour and an egg, and mix the meal
with it. Put lump of butter in
saucepan, let it melt, then drop the
batter into it from large spoon. Fry
until brown, season with pepper and
salt and little parsley.
TEA CAKES.
Rub together four teaspoonfuls o.
butter and one cup of sugar. add one
well-beaten egg, one tablespoonful OF
cream and two cups of -four, into which
has been sifted two teaspoonfuls oil
baking powder. Bake in small pam
and eat while fresh.
EGGLEss CAKE.
Two-thirds of q cup Of sugar, two
thirds of cup of sweet milk, one-third
of cup of butter, two cups OF flour
and two teaspoonfuls of baking powder.
Flavor to taste, and before putting in
the oven CRATE sugar over it.
sUET PUDDING.
One cup OF molasses, one cup suet.
one cup raisins, one cup of milk, two
teaspoonfuls OF baking POWDER add
-four till very stiff to beat with spooni
put in steaming pan or Toured bag,
and steam constantly for three hours.
CHOCOLATE COOKIES.
One cup of butter, two cups OF sugar.
three cups of flour, four eggs. one cur
of grated chocolate, one-half teaspoon
full of soda and one teaspoonful oil
cream of tartar. Roll thin and bake IN
quick ovens.
PUFF PUDDING.
One pint of boiling milk and nine
tablespoonfuls of -four; mix first with
little cold milk. When cold add
little salt and flour. three well-be aten
eggs, and bake in a buttered dish
Serve at once.
MINT SAUCE.
Chop fine one bunch OF mint, mix
with it tablespoonful Of white sugar,
a pinch of salt and pepper each, and
five tablespoonfuls OF vinegar. Stir
well and serve with roast lamb or veal.
EXCELLENT CAKE.
Take one cupful of sugar, three oup-
fuls of flour. IL cupfuls of milk, half
cupful OF butter and two eggs; mix
thoroughly, adding two teaspoonfuls OF
baking powder. Bake in hot oven.
YANKEE MUFFINs.
To one quart of milk add one gin Of
yeast one teaspoonful of salt, with fouI
or five eggs beaten. Add flour sufficient
to make thick batter. Bake In muffin
rings Serve with butter.
LEMON JELLY.
/ The yolks OF two eggs one cup oil
sugar, one cup of water. one table,
spoonful Of corn starch and the juice
and grated rind of one lemon. Cook
till thick. This is nice for layer cake.
LEMON SODA CAKE.
One cup of sugar. one tablespoonful
of butter. two eggs, one-half cup Of
sweet milk. one teaspoon Of soda, two
teaspoons of cream of tartar, one pini